Chickpea Curry

[tulipdxb]

[tscii:cd3d69c5c7]Chickpea Curry

Chickpeas-2 cups(soaked overnight)
Coconut – 1 cup
Coriander seeds- 2 tsp.
Red chillis – 5-6 (or as required)
Tamarind – a small gooseberry size
Jeera – a pinch
Garlic – 3 cloves
Tomato-2 (optional)-chopped
Coconut Oil – 1 tsp.any oil can be used but coconut oil gives the true coastal flavour

Tempering :

Coconut oil – 3 tsp.
Curry leaves – 2 sprigs
Mustard – ½ tsp.
Garlic – one bulb(or as required)

Garnish :

Coriander leaves , chopped – 2 tbsp.

Method :

Pressure cook the chickpeas till soft. Keep aside ¼ cup of this.

Fry the red chillis and coriander seeds in 1 tsp. oil. , grind with coconut, tamarind and garlic. When half done, add the jeera and grind to a smooth paste. Remove and grind the ¼ cup chickpeas, (a little water can be added).

Add the ground mixtures and salt to the boiled chickpeas. If using tomatoes, add at this time.

Mix well and cook for 5mts., or till the raw smell disappears.

Tempering:

Heat oil. put in mustard seeds and when they splutter add sliced/crushed garlic cloves, fry till brown, add the curry leaves.
pour over the curry.

Garnish with coriander leaves.

Goes well with aappam/bread/dosa/poori/puttu/rice/roti

Variation : pressure cook the chickpeas with peeled and cubed potatoes.










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[Alan]

Is this the recipe for Channa or the black chicpea( small size) that you have with "puttu"?

[tulipdxb]

hi

this is the white variety which is called kabuli chana. brown/small chana is prepared in a different way.

:)

[tulipdxb]

[tscii:e06f73810a]hi

there are many ways of preparing "kadala curry" (as it is called in Kerala) served with puttu.


Brown chana curry

brown chana – 2 cups
Red chilli - as required & coriander seeds - 2 tsp. (dry roast these)
Onion - 4, thinly sliced
Tomato- 3 chopped(can be pureed)
Desiccated coconut – 1 cup

Tempering :

Coconut oil – 2 tsp.
Mustard seeds- ½ tsp.
Curry leaves – 1-2 sprigs
Red chillis - 2-3

Soak the chanas overnight and pressure cook next day.

Dry-grind desiccated coconut, coriander seeds, red chilli and turmeric powder.

Heat oil. Put in mustard seeds, red chilli and curry leaves.

Sauté for a few seconds. Add onion and tomato , sauté till soft. Add chana, salt & coconut paste and mix well.

Cook for 5-10 minutes or till thick.

Sprinkle coriander leaves.

variation :

small red onions(1/2 cup peeled) can be used instead of the regular onions.[/tscii:e06f73810a]

[Alan]

Thanks tulip

[southiecook]

We too cook the black channa in a similar manner, but my mom adds a few teaspoons of cooked channa along with the coconut mix while grinding. This gives the 'kadala curry' a creamy texture.

[Kavitha Ravi]

Any other method to cook chick peas?

[southiecook]

Sometimes I try this chick peas version of koottu..

Cook vegetables of your choice with salt and turmeric. Add cooked chick peas into it and bring to a boil. Grind a little coconut,cumin seeds and red chillies. Add the paste to the peas and bring to another boil. Finally, fry mustard,curry leaves,red chillies and a little coconut (grated) and season the koottu.

Variations:
----------
If you like the flavor of garlic you could add 1-2 cloves of garlic also while grinding the coconut.

Also, you could even add sliced and fried onions/tomatoes as part of the seasoning.

[dev]

Hi Kaviha Ravi,

here's a recipe for channa pulav... I tried it today & liked it a lot...
http://sugarsandsspice.wordpress.com/2006/06/27/channa-pulao/

[Kavitha Ravi]

Dear Dev, and Southiecook, thanks for the recipes, and links.
I will surely try them out. Thanks. :D

[rsankar]

Any other method to cook chick peas?

Channa Curry...(Chick Pea Curry)

Ingredients

1. Md. Onions (chopped finely) - 2

2. Md. Tomatoes (chopped finely) - 2

3. Chick Peas - 1 cup

4. Ginger paste - 3/4 teaspoon

5. Garlic paste - 3/4 teaspoon

6. Turmeric (Haldi powder) - 1/4 pinch

7. Chilli Powder (Red Chili Powder) - 1/2 teaspoon

8. Cloves, Cinnamon sticks - each 2

9. Cardamom pod - 1

10. Sugar - a pinch

11. Salt to taste.

12. Fresh Coriander leaves (cilantro) and Pudhina leaves (Mint leaves) paste - 1 tblsp.

13. garam masala - a pinch

14. creamed coconut - 1 tblsp. (optional)

15. Curd - 1 tblsp. (optional)

16. Lemon (optional)

17. Oil - 2 tblsp.


Method :

1. Soak chick peas overnight and cook in sufficient water with little salt, until cooked well.

2. Heat oil ( 1 tblsp.) in a skillet and when oil is md.hot, add onions, tomatoes, ginger and garlic paste, cloves, cinnamon stickes and cardamon pod at medium-high heat until golden and translucent, 2-3 minutes. Stirring fairly constantly. Let this cool and grind with chilli powder, turmeric, curd (optional), salt and sugar.

3. Heat oil ( 1 tblsp.) in a skillet again, add the above curry paste and fry for a few minutes more. Add cooked peas including the water they are in (about 2 cups). Check salt and chilli. Gently heat until it boils, then cover and lower the heat to medium-low. Cook for 15-20 minutes.

4. Then add fresh Coriander and Pudhina leaves Paste. Cook for another 1 minute.


5. About 5 mins before serving in the juice of a lemon (Optional), and coconut cream (optional). Just before serving sprinkle with some fresh coriander and garam masala.

[Kavitha Ravi]

Thanks rsanker, it sounds yummy.
Sure will try it.
Thanks

[rsankar]

Thanks rsanker, it sounds yummy.
Sure will try it.
Thanks

Hello Kavitha Ravi,

This recipe is given by one of my friend and she told me that this recipe is mixed recipe....mixed more Channa recipes (from google search) and finally she get this easy recipe.

I'm sure you will get the different taste.

And one more thing I forgot to add this recipe is, when grind the curry paste add 1-2 g. chillis.



rsankar.